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9
first-course servings, each in 1½ cups 375 ml ) brothEasy
Published 1998
As life has gotten trendier and our foods—at least in restaurants—more exotic, that semi-ubiquitous standby of old Chinese restaurants, wonton soup, is disappearing, which is too bad as good wontons are delicious.
I am a bit lazy and tend to use premade wonton skins (wrappers) that I can buy.